Butternut Squash, Greens and Egg…


Now that Thanksgiving is over it’s time for me to use all the extra ingredients I have leftover. Here’s a delicious Butternut Squash, Greens and Egg recipe that will melt in your mouth and warm your soul, while remaining a super lean and tasty dish. Lean is exactly what I need after all the over eating I’ve partaken in since Thursday…

Sautéing all of the ingredients starting with fresh garlic, ginger, mushrooms, butternut squash, left over collard greens and then topping it all off with an egg or not, whatever you prefer but this creation impresses me. The flavors of Butternut Squash, Greens and Egg fill me up with out that feeling of guilt. The secret ingredient in this low-calorie, low-fat side dish is the ginger, which adds warmth and depth of flavor to the vegetables. I add the coconut oil at the very end to maximize its flavor without using too much.

It’s time to get back to a healthy food regimen until my next binge at Christmas!

Bring on the Holidays!

Ali in the Valley






Butternut Squash, Greens and Egg...

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Servings: 4

Author: Alison Ball

Ingredients

  1. 2 tablespoon olive oil

  2. 1 tablespoon of coconut oil

  3. Kosher salt

  4. 2 clove garlic smashed

  5. 1 tablespoon grated ginger

  6. 1 bunch of mushrooms thinly sliced

  7. Freshly ground black pepper

  8. 10 ounces collard greens cleaned, stemmed and chopped into 1 1/2-inch pieces

  9. 10 ounces cubed butternut squash

  10. Fresh lemon juice or hot sauce optional

Instructions

Heat the oil in a large skillet over medium heat. Add the garlic, ginger and a few grinds of pepper; stir until combined. Add mushrooms cook for 3 minutes. Add the squash, cover and cook until tender, about 5 minutes. Add the collard greens, 1 1/2 cups water and 1/2 teaspoon salt and bring to a boil, then cook, stirring occasionally, until the collards wilt, about 5 minutes. Lower the heat to medium-low, cover and cook until the collards are tender, about 15 minutes. Remove the lid, increase the heat to medium-high and cook until the liquid has evaporated, about 5 minutes. Add the coconut oil or butter and toss to coat. Serve hot with a squeeze of lemon juice or hot sauce if using. Yes to Egg, make a small whole in dish then add the egg in the whole, season egg with salt and pepper. Place lid back for 3 minutes until egg is done the way you like it!

#ButternutSquash #GreensandEgg #meatless #slide

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